How can tomatoes be noisy and delicious

It is said that eggs and tomatoes are very good to eat together, because scrambled eggs with tomatoes are a traditional good dish in our country, delicious and nutritious. Eggs are rich in protein, lecithin and unsaturated fatty acids, all of which are good for the body. Tomatoes are known as the king of fruits, rich in VC, VB, etc.

So this dish is simple and inexpensive, but it is not lacking in nutrition and deliciousness. The following is a detailed introduction to scrambled eggs with tomatoes Description: Everyone can make scrambled eggs with tomatoes, but it is delicious and difficult to make.

Mainly caused by a few misunderstandings, I will explain in detail later. Ingredients: Tomatoes, eggs Ingredients:

Vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs are eaten with the word "umami", and when tomatoes scrambled eggs, there is a precipitate of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence. This is also the reason why green onions, ginger and garlic are not put in this dish.

Directions: 1. Cut the tomatoes into pieces, they should vary in size, it doesn't matter what shape they are, open the eggs and put them in a bowl, beat well, and add a pinch of salt.

2。Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 3 of the egg liquid), when the oil is hot, (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be paste), use a rice spatula (also called a scrambling spoon) from the edge of the egg to gently enter, turn the egg over, fry it, When the color on both sides is golden color, take the eggs out of the pot (you can also not take it, but wait until you are proficient), at this time there should be some oil in the pot, turn the tomatoes in, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation, at this time put the scrambled eggs in, put in a little salt, stir-fry a few times, out of the pot. ps：

When someone likes to do it, put some water in it, I don't recommend it, in fact, the water in the tomatoes is completely enough, no need to put water. Also, the quality of the tomatoes is not good now, and the fried vegetables are not sweet and have a bitter taste, so you can put some sugar in moderation when they come out of the pot.

Remember.

One. Ingredients for the preparation of eggs: Knock into a bowl, put a little salt with MSG, and beat the tomatoes:

Diced garlic: minced two. Get Started (a).

Scramble the eggs first, then aside:1Add a little oil, then put the beaten eggs into the pot and fry them (just fry for a while, the fire should not be too big, otherwise it will burn black as soon as you put it in the pot), put it back in the bowl after frying, and fry it with the tomatoes later.

ii).Sautéed tomatoes 2Add the oil, let it heat a little, add the garlic and fry it until it tastes garlic 3

Add the chopped tomatoes, add salt and stir-fry. (Tomatoes can't be fried, otherwise they won't be delicious, after all, they are fruits) 4Then put the scrambled eggs in a bowl, stir-fry a little, and add MSG.

5.Turn off the heat, and a sweet and sour "scrambled egg with tomatoes" can be served. Three.

Note point 1The scrambled eggs should not be too large, and they can be put back in the bowl after a small scramble. 2.

Tomatoes can't be fried, they are just right, and fruits are not delicious. 3.This dish should not be boiled salty, otherwise it will not be delicious.

Sweet and sour is delicious.

It depends on how you want to eat it, if you want to eat rice, you can scramble the eggs first, then fry the tomatoes in oil, and put the chicken when it is almost ripe. Serve on a plate, and the dish that does so looks good. If you want to eat noodles, you have to put the tomatoes in the oil pan and stir-fry them first, and the soup is fine.

Delicious. Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, are a common popular dish in many people's homes. The cooking method is simple and easy to learn, and the nutrition is reasonable. The color is bright, the taste is pleasant, refreshing, balanced and appetizing, and it is deeply loved by the public.

Ingredients: tomatoes, eggs, green onions, salt, hemp oil, monosodium glutamate.

Steps: 1. Prepare the materials first. Cut the tomatoes.

2. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and stir well.

3. Bring to a low heat and pour in the hemp oil. Pour in the beaten eggs, stir-fry and set aside. Stir up the pot again, pour in a little hemp oil, add tomatoes and stir-fry, add sugar and salt and stir-fry evenly. You can put some green onions.

All right. Appetizing, vitamin-plus.

Tomatoes are rich in carotene, vitamin C, and B vitamins.

Eggs contain a lot of vitamins and minerals and proteins with high biological value. Egg yolk is rich in lecithin, sterols, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are beneficial to improving the function of the nervous system, so eggs are a good brain food.

Scrambled tomatoes with eggs are a good example of nutrient complementarity.

It has the effect of bodybuilding and anti-aging.

So the answer to the landlord is: yes!

Of course, it can also prevent and treat prostatitis, and it is better to cooperate with the former kidney health.

Good, nutritious, good taste and texture.

Very good, rich in nutritional value, with whitening and anti-aging effects, if you add some seaweed, you can prevent and treat prostatitis.

Very good. Contains a lot of vitamins.

Okay, tomatoes are very good no matter how you eat them, tomatoes can retain vitamin C when eaten raw, and lycopene can be absorbed when cooked, so it is best to eat raw and cooked to fully absorb the nutrients of tomatoes. Both vitamin C and lycopene have antioxidant properties, and lycopene is twice as powerful as carotene and 10 times more powerful than vitamin E in eliminating free radicals. Tomatoes can retain more vitamin C when eaten raw, but the absorption rate of oil-soluble lycopene is very poor.

Tomatoes can be cooked with a little oil to greatly improve the absorption rate of lycopene.

Nutritious and colorful.

I think it's delicious, it's delicious.

It was good to have breakfast in the morning, I work at a 4 star resort, and one of the people in charge of catering still has a little bit of a ** for breakfast.

Very good, tomatoes are rich in vitamin C, and each egg can replenish the protein needed by the body, and usually most people also like tomatoes to scrambled eggs or soup is very tasty.

It's good, sweet and sour It's also good for the body.

Hello, tomatoes are rich in vitamins, eggs contain proteins of high biological value, have the effect of bodybuilding and watching aging. Eating more is beneficial.

A very good dish, nutritious and inexpensive.

The nutritional value is very high, and the taste is delicious. I never get tired of it. Scrambled eggs with tomatoes, the easiest way to do it, scramble the eggs first, then put the tomatoes, add a little salt out of the pan, and it's OK. It's simple, delicious, and nutritious.

Nutritionally comprehensive and delicious, do you say it's good?

Tomatoes are rich in vitamin C, and eggs are rich in protein, which is a nice dish!

How to pick tomatoes?

1. Look at the appearance.

We know that many tomatoes are ripe, and the ripe tomatoes certainly don't taste so good. Normally ripened tomatoes have a rounded appearance, while ripened tomatoes will have some edges and corners on the outside.

2. Look at the color. The ripening speed of ripening tomatoes is inconsistent, so the color of tomatoes is uneven, mostly yellow and red; Naturally ripened tomatoes are natural in color and relatively even.

Tomato 3, pinch hardness.

Due to the short growth cycle of ripening tomatoes, the meat is not fully ripe as a result of ripening, only the skin color is red, so it is relatively hard to pinch, after all, "strong twisted melons are not sweet". Naturally ripened tomatoes, on the other hand, are the same on the outside and on the outside, and are relatively soft to pinch.

4. Look at Guodi.

If the pedicle at the bottom of the tomato is red in one circle, it is ripe, and if the pedicle is green in one ring and has small cracks, then it is naturally ripe. In addition, tomato tendons with smaller fruit stems have less water and more water, and if the fruit stem circle is larger, then this tomato tendon has more gluten and less water, and the taste is not very good.

Cooking tips for scrambled eggs with tomatoes.

1. Blanch the tomatoes in boiling water for 1 minute and remove the skin;

2. Cut the tomatoes into pieces, the more cross-sections, the better, and the juice will come out quickly when stir-frying;

3. Beat the eggs into a bowl, add an appropriate amount of salt and one-third of the egg mixture, stir the egg mixture thoroughly, and let the egg yolk and egg white mix evenly;

4. Heat oil in a pot, pour in the egg mixture, and use a spatula or chopsticks to break it up when it gradually solidifies, and put it out for later use after it is completely solidified;

5. Stir-fry the tomatoes in the pan and add some sugar to neutralize the sourness of the tomatoes, no need to put water;

6. Fry all the tomatoes to melt the juice, pour in the scrambled eggs, quickly fry evenly and turn off the heat. Finally, add salt and stir-fry evenly to serve.

Tips: To make scrambled eggs with tomatoes, the ratio of tomatoes to eggs is also important, generally use two eggs with two tomatoes of about the same size.

Scrambled eggs with sweet and sour red tomatoes grown in organic fertilizer soil are generally made as follows:

Ingredients: Eggs, tomatoes, green onions, ginger.

Cooking steps: 1. Wash the tomatoes and remove the stems, and cut them into cubes with an oblique knife. Separate the green onions, and finely chop the ginger. The ratio of tomatoes to eggs is about one to one, otherwise the fried vegetables with more tomatoes will be sour and easy to make soup, and if there are fewer tomatoes, the taste will be insufficient.

The eggs I bought this time were a bit small and the tomatoes were big, so I used 4 eggs and 2 tomatoes.

2. Crack the eggs into a bowl and add salt, a small amount of water and cooking wine. Salt is added to make the eggs well formed, add water and cooking wine, and the scrambled eggs are more tender without fishy smell.

3. Adjust a bowl of juice in advance, add salt, sugar, soy sauce, pepper, cooking wine, and then add water starch and mix thoroughly.

4. Heat the pot and pour in the oil, the amount of oil is slightly more than usual for stir-frying.

5. Pour in the whipped egg liquid in the hot oil in a hot pan, and put out the eggs after they are formed.

6. Put less bottom oil in the wok, stir-fry the shallots and ginger, put the tomatoes, stir-fry the tomatoes out of the red juice 7, put the eggs, stir-fry twice, and pour in the bowl juice and chopped green onions.

8. Fragrant, the most classic tomato scrambled eggs.

9. Scrambled eggs with tomatoes, the best example of nutritional matching.

First, we need to look at the appearance. We all know that some merchants will ripen tomatoes in order for tomatoes to be marketed earlier, and the ripe tomatoes are not very delicious. Then we can take a look at the appearance when we buy tomatoes by ourselves, and the angular ones are the ripened tomatoes, and the ones with a more rounded appearance are the naturally ripened tomatoes.

We recommend this naturally ripening tomato to be better.

Second, we can look at the color of the tomatoes. For example, the red color is more uniform, and the green and red color is the ripened tomato, so we do not recommend everyone to buy it.

The third way is to look at the fruit pedicle at the bottom of the tomato. For example, tomatoes with deep and full stems are recommended to be bought, because such tomatoes have less tendons and more juice and full flesh. On the contrary, if the fruit is relatively flat, it is not recommended for everyone to buy.

Fourth, we can pinch the tomatoes and feel them. Tomatoes with moderate hardness are better, and conversely, those that are harder are ripe.

First of all, the first point; Tomatoes must be peeled, the first of the current tomatoes are ripe, the skin is easy to have pesticide residues, it is not good for the human body, unless it is the tomatoes planted in the yard of their own home, they do not need to be peeled, the second ripening tomato skin is very hard, and it will be separated from the tomato after frying, and then it will form a curly crust that affects the taste of the dish, so the skin of the tomato must be removed before cooking. The peeling method is also very simple, first wash the tomatoes and put them on the cutting board, prick a few holes on the surface of the tomatoes with the back of the knife, add a pot of water to the pot and boil, then blanch the tomatoes and take them out, tear off the skin along the incision, or directly bake it on the fire and take it off, and then you can slowly tear off the skin.

The second important point is scrambled eggs, don't look at it is just a small scrambled eggs, everyone will, but it is not easy to make a good taste, at this point you need to master two tricks, the first point is that after the eggs are broken, you should first add some salt to the bottom taste, and then add a little green onion to the inside so that the scrambled eggs will be more fragrant, the second point is that when scrambled eggs are hot, add cold oil to the pan and heat them over high heat, and then fry the eggs into tiger skin color, indicate; Eggs scrambled into tiger skin color can reflect the fragrance of eggs to the greatest extent, especially when spreading eggs.

Scrambled eggs with tomatoes are the kind of tomatoes that are extra cooked. The so-called extra cooked is that it is particularly easy to fry it into a puree. For tomatoes that are relatively ripe, the scrambled eggs will have a special flavor with a little balsamic vinegar, and then a little chopped green onion and coriander.

The rice is particularly fragrant. Do it with heart, I think the tomato scrambled eggs this dish can not do too many tricks, just scramble the eggs first, scrambled eggs don't need to say how to do it, and then choke the pot with a small amount of green onion and ginger, add the cut good tomatoes and stir-fry, I am used to using a shovel to fry while also pestle and cut the tomatoes, I think this soup is more flavorful, of course, add some water in moderation, and cover the lid and simmer, and then stir-fry, add salt (a small amount, add to your own taste when you are about to put it on the plate, healthy, Hehe) look at the cooked and add the scrambled eggs. I did this, and I thought it was delicious, and the people who ate it also thought it was delicious, so I think it was mainly a matter of heart.

Scrambled eggs with tomatoes are definitely made with regular tomatoes. You can't use raw tomatoes, and raw tomatoes are said to be poisoned if you eat them. Generally, tomatoes on the market today are harder because they are ripe.

You can buy the kind that is slightly more ripe. When scrambling eggs, scramble the tomatoes first, and then scramble the eggs a little softer. Add 1 teaspoon of water slightly.

Otherwise, the scrambled eggs with tomatoes will be too dry and slimy now, and it would be good to drink some soup with a little water. First of all, the first point; Tomatoes must be peeled, the first of the current tomatoes are ripe, the skin is easy to have pesticide residues, it is not good for the human body, unless it is the tomatoes planted in the yard of their own home, they do not need to be peeled, the second ripening tomato skin is very hard, and it will be separated from the tomato after frying, and then it will form a curly crust that affects the taste of the dish, so the skin of the tomato must be removed before cooking. The peeling method is also very simple, first wash the tomatoes and put them on the cutting board, prick a few holes on the surface of the tomatoes with the back of the knife, add a pot of water to the pot and boil, then blanch the tomatoes and take them out, tear off the skin along the incision, or directly bake it on the fire and take it off, and then you can slowly tear off the skin.

The second important point is scrambled eggs, don't look at it is just a small scrambled eggs, everyone will, but it is not easy to make a good taste, at this point you need to master two tricks, the first point is that after the eggs are broken, you should first add some salt to the bottom taste, and then add a little green onion to the inside so that the scrambled eggs will be more fragrant, the second point is that when scrambled eggs are hot, add cold oil to the pan and heat them over high heat, and then fry the eggs into tiger skin color, indicate; Eggs scrambled into tiger skin color can reflect the fragrance of eggs to the greatest extent, especially when spreading eggs.